What’s Memorial Day without some great recipes?
So here are a couple to go with all of that BBQ meat you will be grilling this weekend.
First off is my pasta salad – it’s a change from the ordinary macaroni salad.
* 2 boxes of Suddenly Salad Caesar pasta salad mix
* 1 cup of your favorite Italian dressing
* 1 lb of salami cubed
* 2 cups of cherry tomatoes, halved
* 8 oz of mozzarella cheese cut into cubes – now I always add more, because in my opinion you can never have enough cheese.
* 1 four-oz can of sliced black olives.
Cook your pasta then put in a colander — drain and rinse with cold water. Shake well to drain.
Stir together seasoning mix and dressing. Toss pasta with remaining ingredients. Refrigerate for at least 3 to 4 hours or overnight. Stir in croutons and Parmesan topping just before serving.
Okay now for dessert…
This is one of my husband’s favorites.
Lemon Ice Box Pie
1 – 9 inch prepared graham cracker crust
2 – 8 ounce packages of cream cheese, softened
1 – 14 ounce can of sweetened condensed milk
2 lemons juiced
1 teaspoon of lemon zest
In medium mixing bowl beat cream cheese until fluffy. Add milk, lemon juice and zest. Mix until smooth, pour mixture into crust. Refrigerate at least 2 hours before serving.
I hope everyone has a wonderful Memorial Day and please remember to thank a soldier as you are out celebrating this weekend.
Marci Nobles, a Benton resident, is a fantastic cook. Visit her on the Internet at The Crazed Wife Blog or send an email to email@example.com.